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Nutrition Facts
Serving Size 1 (150g) Recipe makes 8 servings
Calories 110
Calories from Fat 74		(67%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 138mg		5%
Potassium 324mg		9%
Total Carbohydrate 9.4g		3%
	Dietary Fiber 4.7g	18%
	Sugars 3.5g
Protein 1.6g		3%
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Dead Sea Babaganoush

Recipe #374306 | 55 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Renee in Yerushalayim
May 26, 2009

People tell me they would buy my cookbook just to have this one recipe. So, I thought I would post it here since Cooking for The King is not (yet) published. If you really like it (its so easy and DE-licious!) please visit my new site http://www.thekosherchannel.com and leave me a comment. While there you can also look under "Salads" to find out how this dish got its name. Todah!

SERVES 8 , 2 cups (change servings and units)

Ingredients

2 large eggplants, peeled & cut into 1/4-inch cubes
6 garlic cloves, peeled
1/4 cup vegetable oil
1/2 teaspoon kosher salt
2-3 tablespoons mayonnaise

Directions

1
1. Preheat oven to 425 degrees.
2
2. Place eggplant and garlic in a large baking pan. Toss with oil and salt.
3
3. Bake, uncovered for 40-50 minutes or until eggplant is golden brown and the smaller pieces around the edges begin to blacken. Halfway through the baking process use a metal spatula to stir and turn the eggplant, scraping stuck pieces from the bottom of the pan.
4
4. Remove from oven. While eggplant is still warm, add mayonnaise. Stir gently until incorporated.
5
5. Chill thoroughly.

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Featured Reviews for This Recipe

From: Bobtail

On Sep 11, 2009

I did enjoy this. It was my first time cooking with eggplant, so I was thrilled to find a recipe that I already had the ingredients for. I did use olive oil instead of vegetable oil and my eggplant was a little bit mushy or maybe I cubed it too small. Maybe the oil sub was the reason for this. Otherwise, I prepared as directed and the aroma from the garlic was wonderful. I could hardly wait for it to chill and to be quite honest, I enjoyed it just as much warm as chilled. I will raid my friend's garden for another eggplant soon before the season is gone Thanks Renee!